• Celebration lamb with dirty rice (One World Kitchen)Source: One World Kitchen

This rice is cooked with a heap of spices, which gives it its 'dirty' look and name.






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  • 1.4 kg lamb shoulder
  • ½ cup ghee (or unsalted butter)
  • 1 tsp ground cinnamon
  • ½ tsp black pepper
  • ½ tsp salt
  • 4 cloves garlic, diced



  • 2 cups (400 g) basmati rice
  • ½ cup ghee (or unsalted butter) 
  • ⅓ cup sliced almonds
  • ⅓ cup pine nuts
  • ⅓ cup pistachios
  • 2 ¾ cups (680 ml) water
  • 1 tsp Lebanese seven spice mix
  • ½ tsp cinnamon 
  • ¼ tsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: overnight
Soaking time: 30 mins

  1. Add ghee, cinnamon, salt, pepper and garlic to a bowl and mix. Massage mixture onto lamb shoulder. Leave to marinate overnight.
  2. Preheat oven to 105°C (225 F). Place lamb in a roasting tray for 4 hours.
  3. Rinse rice in several changes of cold water, then soak in bowl of cold water for 30 minutes. Drain the rice and rinse under cold water.
  4. Meanwhile, melt ghee or butter in a saucepan over low heat. Add almonds, pine nuts and pistachios to saucepan and sauté until golden. Remove with a slotted spoon to a paper towel-lined plate.
  5. Add rice to the ghee in the saucepan, along with spices. Add water to rice and bring to a boil.
  6. Lower heat, cover saucepan, and simmer for roughly 20 minutes, or until all the liquid has evaporated. Remove from heat and let rest for 5 minutes.
  7. Tip rice onto a large serving platter. Sprinkle a quarter of the nuts over the rice. Carve lamb and arrange on rice, topped with nuts.